Breakfast Strata (Cheese, Broccoli,and Mushroom Eggbake)
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 1/2 teaspoon salt
- 3 garlic cloves minced
- 1 tablespoon mustard
- 1/2 teaspoon freshly ground pepper
- 4 teaspoons olive oil
- 1 large onion diced (about 2 cups)
- 3 cups (8 ounces) sliced mushrooms
- 1 whole wheat baguette cubed (about 5 cups)
- 12 eggs, room temperature
- 2 cups lowfat milk
- 10 ounces broccoli steamed cooled and chopped (or frozen, thawed)
- 1 - ounce (1/3 cup) grated parmesan
- 4 - ounce (1 cup) sharp cheddar cheese
- 1/2 cup thinly sliced sun-dried tomatoes packed in oil (dr
- Carbohydrate 7.45240833495539 g
- Cholesterol 0 mg
- Fat 5.22681666068701 g
- Fiber 1.16008331001891 g
- Protein 1.91892500132991 g
- Saturated Fat 0.685196665747964 g
- Serving Size 1 1 recipe (761g)
- Sodium 173.876667011933 mg
- Sugar 6.29232502493648 g
- Trans Fat 0.177706666526774 g
- Calories 79 calories
Heat 2 teaspoons of the oil in a nonstick skillet over medium heat.Add the onions and saute until translucent and beginning to brown, about 4 minutes. Add the garlic and continue to cook for another 1 minute. Transfer the onion mixture to a medium bowl and allow to cool.Heat remaining 2 teaspoons of oil in the skillet and saute the mushrooms for about 6 to 7 minutes. Make sure they are thoroughly cooked. Remove from heat and cool completely.Spray an oval baking dish with cooking spray. (or generously cover in butter)Arrange the bread cubes in the dish.In a large bowl, beat the eggs, milk and mustard until incorporated.Add mushrooms, onion-garlic mixture, broccoli, parmesan and cheddar cheeses, sun-dried tomatoes (drained), and salt and pepper and stir to incorporate.Pour mixture over bread, making sure liquid saturates bread. Cover with plastic wrap and refrigerate overnight, or at least 8 hours.Preheat the oven to 350 degrees F. Remove the plastic wrap from strata and bake for 55 to 60 minutes, or until top forms a light brown crust.
